Preheat oven to 450 and brush a baking pan with olive oil.Cook spinach in a large pot of boiling water just until wilted. Drain and dry. Chop the spinach fine. Place in small bowl. Mix in cream cheese, mascarpone, and nutmeg. Season to taste with salt and pepper.

Cut one 3/4′ deep by 2 1/2″ long slit down center of each salmon fillet, forming a pocket. Fill with mixture. This can be made for hours prior.

Sprinkle fillets with salt and pepper. Mix breadcrumbs butter and Parmesan cheese. Top each fillet with breadcrumb mixture. Place in pan skin side down. Bake about 12 minutes.

In the bowl of an electric mixture, using the whisk attachment, beat the heavy cream/whip cream on medium-high speed until stiff peak forms. Remove from bowl and set aside. In the same mixing bowl, using the paddle attachment, mix cream cheese, powdered sugar, and vanilla extract on medium speed for two minutes, until creamy. Using a rubber spatula fold the cream into the cream cheese mixture. Spread evenly into the pie crust. Cover and chill for at least 4 hours, or freeze. ENJOY!